Recipe Details

Prep Time:
50 mins
Cook Time:
1 hr 10 mins
Additional Time:
1 hr
Total Time:
3 hrs
Servings:
24
Yield:
2 dozen

Ingredients

  • 4 ½cupsall-purpose flour

  • 1 ½teaspoonssalt

  • ½cupshortening

  • 1 ¼cupswater, or as needed

  • 2tablespoonsolive oil

  • 1smallonion, chopped

  • 1 ½poundsground beef

  • 2tablespoonspaprika

  • 1tablespooncumin

  • ½teaspoonground black pepper

  • 1pinchsalt

  • ½cupraisins

  • 1tablespoonwhite vinegar

  • 2largehard-cooked eggs, peeled and chopped

  • 1quartoil for frying, or as needed

Cooking Directions

  1. Gather all ingredients.

    Dotdash Meredith Food Studios

  2. Make the dough: Stir flour and salt together in a medium bowl. Cut in shortening using a pastry blender until the mixture resembles coarse crumbs.

    Dotdash Meredith Food Studios

  3. Use a fork to stir in water, a few tablespoons at a time, until the mixture comes together.

    Dotdash Meredith Food Studios

  4. Pat into a ball and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

    Dotdash Meredith Food Studios

  5. Make the filling while dough is chilling: Heat oil in a large skillet over medium heat. Add onion and cook until tender, about 5 minutes.

    Dotdash Meredith Food Studios

  6. Add beef, paprika, cumin, pepper, and salt; cook and stir until beef is browned and crumbly, 5 to 7 minutes.

    Dotdash Meredith Food Studios

  7. Drain excess grease, then stir in the raisins and vinegar. Cover and refrigerate until chilled, about 1 hour.

    Dotdash Meredith Food Studios

  8. Remove dough and filling from the refrigerator. Form dough into twenty-four 2-inch balls.

    Dotdash Meredith Food Studios

  9. Stir hard-cooked eggs into filling.

    Dotdash Meredith Food Studios

  10. Heat oil in a deep-fryer to 365 degrees F (180 degrees C).

  11. While the oil is heating, roll one ball dough on a floured surface into a thin circle. Spoon some filling onto the center, fold dough into a half-moon shape, and press the edges with your fingers to seal. Repeat to fill and form remaining empanadas.

    Dotdash Meredith Food Studios

  12. Working in batches, fry 1 to 2 empanadas at a time in hot oil until browned, about 2 1/2 minutes per side.

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  13. Drain on paper towels. Serve hot.

    Dotdash Meredith Food Studios

Editor’s Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe24
Calories528
% Daily Value *
Total Fat
46g
59%
Saturated Fat
8g
38%
Cholesterol
33mg
11%
Sodium
169mg
7%
Total Carbohydrate
21g
8%
Dietary Fiber
1g
4%
Total Sugars
2g
Protein
8g
16%
Vitamin C
1mg
1%
Calcium
14mg
1%
Iron
2mg
11%
Potassium
138mg
3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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